Don't ask what you can do for your country, ask what's for lunch

Main menu

Monthly Archives: November 2010

The original recipe for this dish is from a restaurant situated high above the second biggest lake in Sweden, Vättern. The restaurant is not among the best in Sweden but the view is. This terrine is delicious and can be served to all kind of meat and together with mushrooms. In this version we used fillet of veal but pork fillet or beef also works fine. The recipe is too much for four persons. That’s why we made a starter of the left overs.

Potato terrine with truffles, veal, mushrooms and veal broth

Terrine

1 kg pealed and finely grated potatos (squeeze out the starch=water)

150 g grated parmesan cheese

1,5 dl cream

2 egg yolks

1 tbsp truffled oil

600 g fillet of veal

Veal broth with red onions

4 dl veal broth

1 red onion, chopped

1 chopped garlic clove

1 dl red wine

1 tspn sugar

5 peppercorn

Mix all ingredients to the terrine and add pepper and lots of salt (potato needs a lot). Wrap an oven proof terrine dish with plastic wrap and fill with the potato mix. Bake in 120⁰ C oven for 2 h. It should not get any colour. Put press on the terrine so that it will be easy to cut into slices. Before serving, cut it into pieces and warm in oven.

Fry the veal on all sides and bake in 120⁰ C until the temperature of the meat reaches 55⁰ C. Let it rest in paper for 10 min before serving.

Fry the red onion and garlic in some butter. Add the sugar and caramelize. Add wine, broth, peppercorns and simmer until the half remains. If needed add thickening. Remove peppercorns and season with salt and more pepper if needed. Serve with fried mushrooms.

Terrine with mushrooms and roasted ham

Four slices potato terrine

150 g mushrooms

1 garlic cloves, chopped

2 spring onions chopped

chives

1 dl cream

1 tbsp soy sauce

salt and pepper

4 slices of ham

Start with roasting the ham on oven paper in 200⁰ C until they are crispy. Should take about 10 min. Remove and let the cool down. Decrease the oven heat to 100⁰ C and let the slices of terrine get warm. Meanwhile make the mushroom stew.

Cut the mushrooms in quarters. Fry the white part of the spring onions and garlic in some butter. Add the mushrooms and fry on medium heat. After 5-10 min add the cream and the soy sauce. Simmer for 2 min and then add the green from the spring onion and simmer for 2 more minutes. Season and add chives before serving.

Music: Koop

Advertisements

Share this:

Like this:

These smörrebröd are perfect for lunch or as a starter. These pieces are part of what we serve when celebrating Midsummer or Xmas. The difference is that we at Midsummer and Xmas don’t settle with one snaps.

From left to right: Terrine of salmon with horseradish and apple, creme of smoked herring, Gubbröra

Terrine of salmon

100 g smoked salmon

1 green apple, chopped into small squares

1 dl creme fraiche

1 dl creme cheese

1 tbsp mustard

1/2 grated fresh horseradish

1 spring onion chopped into slices

salt and pepper

Mix all ingredients with a spoon. Spread it on a plastic wrap and roll it to a cylinder. Put in the freezer for half an hour. It is then easier to cut into nice pieces. Serve with cucumber, dill and some lemon.

Creme of smoked herring

2 smoked herrings

1 pickled gherkin, chopped

1 onion, chopped

2 dl creme fraiche

2 tbsp chopped dill

salt, pepper

Mix all ingredients in a blender. Serve with some pumpernickel or crisp bread.

Gubbröra

6 fillets of anchovy (Swedish style)

3 boiled egg

1 onion

1 tbsp Kalles Kaviar (typical Swedish caviar that is not necessary)

1 dl creme fraiche

chives

dill

Chop everything into fine pieces and mix with a spoon. Serve with pumpernickel or crisp bread.

To the tapas you should drink a cold beer and a nice Aquavit. Don’t forget to sing a snaps song! Continue reading →

Like this:

In Sweden pike is one of the cheapest fishes you could get hold of. It is not the finest fish but it is probably the best one for making mousse. This is a light French dish that is easy to prepare and really delicious.

Pike quenelle with spinach and wine sauce

400 g pike

3 dl cream

3 egg whites

0,5 dl lemon juice

2 dl creme fraiche

2 dl fish broth

1 shallot (finely chopped)

3 egg yolks

250 g fresh spinach

100 g grated parmesan

Start with the quenelles. Put the fish with egg whites, salt and pepper in a mixer. Add the cream while mixing. Form quenelles with the help of two spoons. Let them simmer in water until they reaches 75 degrees Celsius.

Make the sauce, let lemon juice, fish broth and chopped shallot come to a boil. Cook until half of the fluid remains. Add creme fraiche and cook for another three minutes.

Take the saucepan of the stove and add three egg yolks while mixing.

Fry the spinach in butter together with a chopped yellow onion.

Put the spinach in a ovenproof dish, add the quenelles and poor the sauce over. Grate parmesan over it all and gratinate in the oven until the cheese gets colour.

Serve with boiled pressed potatoes.

Music: Listening to Oskar Linnros record

Share this:

Like this:

Four friends of delicious food gathered in our kitchen at 1 pm last Saturday ready to prepare a seven course dinner. The fridge was full with cold beer and sparkling wine so it became an enjoyable afternoon in the kitchen. We had our first dish at 6 p.m and finished with liquorice Grappa, Lagavulin and Cognac at 1 a.m. It was a great evening and this was one of the three best dinners I’ve prepared.

Share this:

Like this:

Janssons frestelse is a dish you’ll find at Christmas in every Swedish home. The dish is a gratin made of potatoes, onion, creme and anchovies (Swedish style, seasoned with ginger, cinnamon and all spice). In this dish we used the same ingredients but cocked it in a pan. We served it with a cod. By the way, Jansson is the 13th most common Swedish name.

Ingredients

600 g cod fillets

600 g potatoes

3 dl cream

3 onions

1 can of anchovies – 125 g (Swedish style)

parsley

Grate the peeled potatoes into 2 mm thick shreds. Fry with butter on low temperature. Add sliced onions and fry for 10 min. Add anchovies and cream and cook until the potatoes are ready. Season with pepper and salt if needed and keep warm until the fish is done.

Cut the fish in four and bake in oven (125⁰c) until the temperature is 50⁰. Serve with the potatoes and garnish with parsley. Enjoy!

Share this:

Like this:

My wife is a food lover, but there are some delicacies that she does not understand. One is fried herring with onion sauce. This is Swedish home cooking west coast style at its best. If you do not find salted herring, put the herring in salted water for 12 hours before preparation.

Ingredients

700 g salted herring (fillets).

bread crumbs

4 onions

2 dl double cream

2 dl milk

1 tbsp soy sauce

1 tbsp flour

Put the salted fillets in cold water for 6 hours.

Slice the onion and fry it without getting colour. Add flour and stir. Then add milk and cream. Simmer until the sauce has the right texture. Add soy sauce and pepper.

Dry the herring and turn them into the bread crumbs. Fry in butter 2 min on each side. Serve with sauce, boiled potatoes, beer and a snaps.

Share this:

Like this:

Potato pancakes, or “rårakor” as they are called in Sweden, has become a delicacy almost always served with whitefish roe, red onion and sour cream. Although you can imagine that it from the beginning “poor man’s food” was, together with “raggmunk” (a similar recipe with potatoes and pancake mix served with fried pork and onion). Råraka and raggmunk is known in Sweden since 1904.

Råraka with smoked salmon

6 Potatoes

1 Zucchini

2 Carrots

1 yellow Onion

Butter

Salt and pepper

Grate the potatoes, carrots and the zucchini thick. Chop the onion and blend everything together. Heat up a frying pan and add the butter, let it melt. Form a ball of the vegetables, put the ball int the pan and flatten it out with your spatula. Fry until your råraka has a golden colour.

Serve together with smoked salmon, whitefish roe or trout roe and sour cream. We added lemon zest to enhance the different tastes.